A quick and delicious single pot rice recipe great as part of an everyday menu or a get-together or even as a lunch box recipe prepared using black gram dal Urad Dal Rice | Uddina Anna.
It is thanks to a great friend, Archana, I got to learn this recipe. A traditional recipe shared by her mother-in-law, which we were fortunate enough to savor at a gathering. When she courteously shared the recipe, I was awaiting an opportunity to cook the same ASAP. The following day once I had cooked the potato, tomato gravy and dal, it occurred to me that the Urad Dal Rice | Uddina Anna would complete the menu beautifully. And so it did!
On a daily basis, I receive requests for all kinds for recipes, single pot recipes being one such. Which was why I thought of sharing this recipe which could benefit any of you in staying away from takeaways and unhealthy supermarket shelved food the way it helped me. You can prepare the same using brown rice too or other millets as per your preference.
For that matter, urad dal i.e split black gram has several nutritional benefits too. A good source of protein (25g in 100g), potassium, iron, phosphorous, not to mention the B Vitamins and calcium. Good for diabetics (wholegrain even better) and those with high blood pressure (since it is rich in potassium). Also said to be good for lactating mothers and beneficial against dysmenorrhoea (painful menstruation).
In all a nutritious rice dish which is easy to prepare. You can also add crushed papad to the dish which will lift up the flavors another notch and an inviting crunch. I hope to make it again very soon.
The festival of Ugadi is just a few days away, which is celebrated as the new year’s day in Karnataka, Andhra Pradesh, the southern states of India. I will be sharing this also with a Ugadi collective post at Evergreendishes.com by my friend, Jayashree T Rao.
Method for Urad Dal Rice | Uddina Anna:
- 1&½ tablespoons urad dal (split black gram)
- ½ tablespoon whole peppercorns
- 6 to 8 curry leaves
- 2 tablespoons of desiccated coconut / dry kopra
- 1 to 2 tablespoons of peanuts
- salt to taste
- 3 cups of cooked rice
- for tempering>>
- 2 teaspoons oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon chana dal
- (as a variation, you can add crushed papad to the rice)
- Cook rice and keep it ready.
- Dry roast urad dal, peppercorns, curry leaves until the dal turns reddish brown. Transfer to a bowl/plate and allow it to cool.
- Powder this in the spice grinder or mixie.
- Next, dry roast desiccated coconut until it turns light brown. Add this to the mixer/grinder and powder together with the powdered dal, curry leaves and peppercorns.
- In a pan, heat 2 teaspoons oil, crackle mustard seeds, add chana dal, followed by peanuts.
- Stir until peanuts are done and the dals turn golden. (you can also roast the peanuts separately and to the rice mixture.
- Simmer, add prepared spice powder, cooked rice, salt to taste. Combine everything.
- Serve with raita or any gravy dish and enjoy.
- As a variation, you can also add crushed papad and combine with the rice, which will add a beautiful crunch and flavor to the dish.
you can find last year’s ugadi collective post here.
I would love if you could share the post if you liked it 🙂